Berry Bliss Cake

Berry Bliss Cake

"Fresh berries and a creamy pudding mixture are layered between slices of pound cake for an easy summer dessert."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

4 h 20 m servings 254 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 37.9g
  • 12%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 335 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Ready In

  1. Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Stir in 1 cup of the whipped topping.
  2. Cut cake horizontally into three layers; brush with juice. Place bottom layer on serving plate; top with 3/4 cup of the berries, half of the pudding mixture and middle cake layer. Repeat layers of berries and pudding mixture; cover with top cake layer. Top with 1/2 cup whipped topping and the remaining berries; cover loosely with foil.
  3. Refrigerate at least 4 hours or up to 24 hours. Store leftovers in refrigerator.

Reviews

Read all reviews 22
Most helpful
Most positive
Least positive
Newest

Great simple recipe! I made this for July 4th and it was a hit! My only issue was I used pound cake that wasn't frozen thinking I was saving time, and found that my cake had toppled over in th...

Excellent and very easy! Do not be afraid to use different types of berries. I also used even more berries than the recipe required. VERY GOOD!

This was a nice light refreshing dessert. I used Nany's white cake (AR recipe) instead of pound cake. The pudding filling was really thick though and I wondered if I should have added more milk ...

Very good. Used blueberries instead of blackberries for the 4th of July. I used more Cool Whip than called for---I wouldn't do that again. It was very good but difficult to keep upright & cut.

I made this for a Father's Day cookout. It was delicious and there were no leftovers. To keep the berries from sliding off, I spread a coating of pudding on the bottom of each layer before addin...

Delicious! This cake was a hit with anyone who tried it! My daughter made it for the Fourth of July and did a flag design on the top. She didn't use any raspberries, as not a lot of people in...

Very good! I left out the OJ, and I used 2 cups of instant premade vanilla pudding cups. Took literally 5 minutes to make and was a hit. Was nice and light, great for summer.

I made this dessert for a dinner party last week and it was a hit! In addition to the layers mentioned in the recipe, I blended some extra berries with a dash of orange juice for a berry sauce ...

I make something similar to this but I don't make it in cake form. I cut everything into bite size pieces and mix it up in a huge bowl. I've taken it to potlucks for the last 4 years and I NEV...

Other stories that may interest you